Crispy Curried Chickpea Fritters with Spinach Rice Pilaf and Pickled Raisins

These crispy curried chickpea fritters are packed with flavor and texture. Mashed chickpeas are mixed with a light tempura batter seasoned with curry powder and aromatics, then pan-fried until golden and crisp. They’re served alongside a fluffy spinach rice pilaf, tangy pickled raisins and a drizzle of creamy garlic sauce.

This dish is inspired by traditional Indian flavors and comes together in under an hour. The combination of savory fritters, herbed rice, sweet-tart raisins and cool sauce creates a balanced and satisfying meal. Perfect for a weeknight dinner that feels special.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the red onion until you have 1 cup; mince the remaining onion until you have 2 tablespoons and set aside in a medium bowl. Trim and thinly slice the scallions, separating whites from greens. Roughly chop the spinach. Quarter the lemon. Peel and mince the garlic. Drain and rinse the chickpeas.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the diced onion, scallion whites, cashews and a pinch of salt. Cook, stirring, for 1 minute. Stir in the rice, stock concentrate, 3/4 cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Turn off the heat. Add the spinach to the pot, cover and let wilt for about 2 minutes. Stir to combine.
3. While the rice cooks, place the raisins in a small bowl. Squeeze in the juice from one lemon wedge, add a pinch of salt and pour in enough hot water to just cover the raisins. Set aside to pickle. In another small bowl, combine the sour cream, yogurt, a squeeze of lemon juice and a pinch of the minced garlic. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
4. Add the chickpeas to the bowl with the minced onion. Mash with a potato masher or fork until almost smooth (some larger pieces are fine). Stir in the tempura mix, scallion greens, remaining garlic, 1/3 cup water and 2 teaspoons curry powder until evenly combined. Season with 3/4 teaspoon salt and pepper. The batter should be thick but not dry; add more water 1 tablespoon at a time if needed.
5. Heat a 1/3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot enough that a drop of batter sizzles, add 1/4-cup scoops of batter (work in batches if needed). Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer the fritters to a paper-towel-lined plate and sprinkle with a pinch of salt.
6. Divide the rice pilaf between plates and top with the chickpea fritters. Drizzle with the creamy garlic sauce and sprinkle with pickled raisins (drained). Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust the cooking time and liquid as needed.

Can I make these fritters gluten-free?

The tempura mix contains wheat, but you can try a gluten-free tempura batter mix or a combination of rice flour and cornstarch.

How do I store leftovers?

Store fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat fritters in a skillet or oven to restore crispness.